Perfect compliment for Christmas ham!

This is my favorite recipe for collards. The crushed red pepper flakes are perfect. I pull the leaves from the stems after washing thoroughly, then roll several together and slice thinly. I use chicken broth instead of vegetable broth, and sometimes I add a couple strips of bacon for seasoning - it's not necessary, but it's good. I am from the south and have eaten collards from many different cooks. I love them all, but this is the recipe I choose for the holidays because my family loves it.

rockyhillgal's Review

duchessgirl's Review

KarenK7's Review

I've never made collards before. This recipe is OK and they came out as expected, though a little sweet for my taste. It is hard for me to imagine an "outstanding" collard dish... It would be helpful to know this makes a large quantity -- enough for 8-10 people, I would estimate. Also the recipe doesn't say whether to chop, julienne, or tear the leaves before cooking. I simply tore them into large pieces, but maybe there is a better way. The liquid does not cook away; you're left with a lot of the broth. I used a processor to chop the onions and they were so fine that they were part of the sauce. Next time I'd chop slightly more coarsely.

MotorcycleCook's Review

valeriemhunt's Review

Not even the ingredient substitutions from my un-stocked kitchen could tarnish this recipe! For the substitutions I used some random kinds of chili powders, rice vinegar, olive oil, and chicken broth. The only things I actually had right were the collards and the red onion. Collards are simply, unstoppably good!